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Cod You Believe It's Shmoked Mac& Cheese https://www.metro.ca/userfiles/image/recipes/macaroni-et-fromage-incroyable-a-la-morue-fumee-10451.jpg PT20M PT28M PT48M
Preheat oven to 400°F (200°C). Butter an 8 or 9-inch (20 to 23 cm) square oven-proof baking dish. In large pot of boiling, salted water cook pasta according to package directions, about 7 minutes. Drain half of the pasta in colander, rinse in cool water and drain; combine with remaining unrinsed pasta. Set aside. Meanwhile, in small skillet, combine wine and fish stock; cook on high heat until half of the liquid has evaporated, about 7 minutes. Remove from heat and stir in milk and cream. Set aside. In small skillet, melt 2 Tbsp. (30 mL) of butter over medium heat. Add half of the lemon zest, truffle oil (optional) and bread cubes, sauté until bread is light golden brown, about 3 minutes. Set aside. In large pot, melt remaining butter over medium heat, until frothy. Whisk in flour and cook for 1 minute. Gradually whisk in reserved milk mixture. Reduce heat to medium-low and cook for 3 minutes or until thickened, whisking occasionally. Remove from heat; stir in ¾ cup (180 mL) of Swiss cheese and ½ cup (125 mL) of cheddar cheese. Add drained pasta, smoked cod, cabbage, chili pepper, and remaining lemon zest. Pour into prepared dish. Top with bread cubes, remaining Swiss and cheddar cheeses. Bake for 10 to 12 minutes or until top is golden brown. Serve immediately, sprinkled with tarragon and a very light squeeze of lemon.
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1/2 lb (250 g) fusili pasta 1/2 cup (125 mL) dry white wine 1/4 cup (60 mL) fish stock 1 cup (250 mL) milk 3/4 cup (180 mL) 18% table cream 1/3 cup (75 mL) unsalted butter, divided grated zest of 1 lemon 4 to 6 drops truffle oil (optional) 2 slices sourdough bread, cut in 1/2 inch (1 cm) cubes 1 1/2 Tbsp. (22 mL) all-purpose flour 1 1/4 cup (300 mL) shredded Canadian Swiss cheese, divided 3/4 cup (180 mL) shredded Canadian 3-year-old cheddar cheese, divided 2/3 cup (150 mL) 1 inch (2.5 cm) cubed smoked cod or any smoked mild white fish 1/2 cup (125 mL) roughly chopped cabbage 1 Tbsp. (15 mL) finely sliced, de-seeded chili pepper or to taste 1 Tbsp. (15 mL) finely chopped fresh tarragon
Cod You Believe It's Shmoked Mac& Cheese

Cod You Believe It's Shmoked Mac& Cheese

Rate this recipe
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6
servings
0:20
Preparation
0:28
COOKING
0:48
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1/2 lb
    (250 g)
    fusili pasta
  • 1/2 cup
    (125 mL)
    dry white wine
  • 1/4 cup
    (60 mL)
    fish stock
  • 1 cup
    (250 mL)
    milk
  • 3/4 cup
    (180 mL)
    18% table cream
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    GAYLEA SOUR CREAM

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    $2.99 ea.

    425 - 500 ml SELECTED VARIETIES


    GAYLEA WHIPPED CREAM

    GAYLEA WHIPPED CREAM

    $2.99 ea.

    225 g SELECTED VARIETIES


    GAYLEA COTTAGE CHEESE

    GAYLEA COTTAGE CHEESE

    $3.49 ea.

    4 X 113 g, 450 g SELECTED VARIETIES


  • 1/3 cup
    (75 mL)
    unsalted butter, divided
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    SAVE $4.00
    LACTANTIA BUTTER

    LACTANTIA BUTTER

    $2.99 ea.

    454 g, SALTED OR UNSALTED



  • grated zest of 1 lemon
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    ASPARAGUS PRODUCT OF MEXICO, NO. 1 GRADE, 2.99/LB, 6.59/KG OR LEMONS 2 LB, PRODUCT OF SPAIN OR TURKEY, 2.99 EA.OR ASSORTED COLOUR SWEET PEPPERS 3 PK PRODUCT OF ONTARIO OR MEXICO, 2.99 EA. OR GREEN FRE

    ASPARAGUS PRODUCT OF MEXICO, NO. 1 GRADE, 2.99/LB, 6.59/KG OR LEMONS 2 LB, PRODUCT OF SPAIN OR TURKEY, 2.99 EA.OR ASSORTED COLOUR SWEET PEPPERS 3 PK PRODUCT OF ONTARIO OR MEXICO, 2.99 EA. OR GREEN FRE

    $2.99 /lb or ea.


    ORGANIC LEMONS

    ORGANIC LEMONS

    $3.99 ea.

    454 g PRODUCT OF SPAIN


  • 4 to 6
    drops truffle oil (optional)
  • 2
    slices sourdough bread, cut in 1/2 inch (1 cm) cubes
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    PREMIÈRE MOISSON BREAD

    PREMIÈRE MOISSON BREAD

    $4.29 ea.

    RAISIN HAZELNUT HONEY OR SOURDOUGH WALNUT 500 g


  • 1 1/2 Tbsp.
    (22 mL)
    all-purpose flour
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  • 1 1/4 cup
    (300 mL)
    shredded Canadian Swiss cheese, divided
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    1/2 PRICE
    OKA CHEESE REGULAR 22.45/KG OR CHEVALIER TRIPLE CRÈME BRIE 21.45/KG

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    DELI CUT, PRICES AS MARKED


    SAN DANIELE PROSCIUTTO, MASTRO ROSEMARY OR TUSCANY HAM, MILD OR HOT GENOA SALAMI, CAMPESINO CHORIZO SALAMI OR GHIDETTI PROVOLONE DOLCE CHEESE

    SAN DANIELE PROSCIUTTO, MASTRO ROSEMARY OR TUSCANY HAM, MILD OR HOT GENOA SALAMI, CAMPESINO CHORIZO SALAMI OR GHIDETTI PROVOLONE DOLCE CHEESE

    $10.99 /lb

    DELI SLICED OR CUT, 2.42/100 G


    SARTORI BELLAVITANO CHEESE

    SARTORI BELLAVITANO CHEESE

    $9.99 ea.

    150 g, SELECTED VARIETIES


    BERGERON OR LOUIS CYR GOUDA

    BERGERON OR LOUIS CYR GOUDA

    $12.99 /lb

    DELI CUT, 2.86/100 G


  • 3/4 cup
    (180 mL)
    shredded Canadian 3-year-old cheddar cheese, divided
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    AGROPUR SIGNATURE GRAND 3 YEAR CHEDDAR

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    $14.99 /lb

    DELI CUT, 3.31/100 g


    CASTELLO TICKLER AGED CHEDDAR CHEESE

    CASTELLO TICKLER AGED CHEDDAR CHEESE

    $12.99 /lb

    DELI CUT, 2.86/100 g


    BOTHWELL CHEESE

    BOTHWELL CHEESE

    $5.00 ea.

    170 g SELECTED VARIETIES


  • 2/3 cup
    (150 mL)
    1 inch (2.5 cm) cubed smoked cod or any smoked mild white fish
  • 1/2 cup
    (125 mL)
    roughly chopped cabbage
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    BRUSSELS SPROUTS

    BRUSSELS SPROUTS

    $3.99 /lb

    PRODUCT OF MEXICO, No. 1 GRADE 8.80/kg


  • 1 Tbsp.
    (15 mL)
    finely sliced, de-seeded chili pepper or to taste
  • 1 Tbsp.
    (15 mL)
    finely chopped fresh tarragon
Imprimer ma sélection

Preparation

Preheat oven to 400°F (200°C).

Butter an 8 or 9-inch (20 to 23 cm) square oven-proof baking dish.

In large pot of boiling, salted water cook pasta according to package directions, about 7 minutes.

Drain half of the pasta in colander, rinse in cool water and drain; combine with remaining unrinsed pasta. Set aside.

Meanwhile, in small skillet, combine wine and fish stock; cook on high heat until half of the liquid has evaporated, about 7 minutes.

Remove from heat and stir in milk and cream. Set aside.

In small skillet, melt 2 Tbsp. (30 mL) of butter over medium heat.

Add half of the lemon zest, truffle oil (optional) and bread cubes, sauté until bread is light golden brown, about 3 minutes. Set aside.

In large pot, melt remaining butter over medium heat, until frothy.

Whisk in flour and cook for 1 minute.

Gradually whisk in reserved milk mixture.

Reduce heat to medium-low and cook for 3 minutes or until thickened, whisking occasionally.

Remove from heat; stir in ¾ cup (180 mL) of Swiss cheese and ½ cup (125 mL) of cheddar cheese.

Add drained pasta, smoked cod, cabbage, chili pepper, and remaining lemon zest.

Pour into prepared dish.

Top with bread cubes, remaining Swiss and cheddar cheeses.

Bake for 10 to 12 minutes or until top is golden brown.

Serve immediately, sprinkled with tarragon and a very light squeeze of lemon.

Source : Dairy Farmers of Canada

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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